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Home / Recipes / Turmeric Roasted Cauliflower and Tomatoes
Turmeric Roasted Cauliflower and Tomatoes
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• Fiber Rich  • Low Calorie

Turmeric and vine-ripened tomatoes add vibrant color, flavor and health-promoting antioxidants to roasted cauliflower.

Makes 10 (2/3-cup) servings.

Prep Time: 10 minutes

Cook Time: 40 minutes

INGREDIENTS

1/4 cup olive oil
1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Turmeric, Ground
1/8 teaspoon McCormick® Red Pepper, Ground
1 large head cauliflower, cut into florets (about 10 cups)
1 bag (12 ounces) vine-ripened cherry tomatoes, halved (about 2 cups)
2 tablespoons chopped fresh cilantro

DIRECTIONS

1. Preheat oven to 425°F. Mix oil, sea salt, turmeric and red pepper in small bowl. Place cauliflower and tomatoes in large bowl. Drizzle with 1/2 of the oil mixture; toss to coat well. Repeat with remaining oil mixture.

2. Spread vegetables in single layer in foil-lined large shallow baking pan.

3. Roast 40 minutes or until cauliflower is tender, stirring halfway through cooking time. Sprinkle with cilantro before serving.

NUTRITION INFORMATION

per serving

Calories: 90

Fat: 6 g

Carbohydrates: 7 g

Cholesterol: 0 mg

Sodium: 194 mg

Fiber: 3 g

Protein: 2 g

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